20 small soft flour tortillas
6 tablespoons flour
4 cups chicken broth
2 cup sour cream
4 oz cream cheese
5 cups shredded and cooked chicken (we like to use rotisserie chicken)
4 cups Shredded Colby Jack cheese
6 tablespoons butter
1 (4 oz) can diced green chilies
Preheat oven to 350*
Combine shredded chicken and 2 cups of cheese
Fill tortillas with the chicken and cheese mixture and roll each one then place in a greased 9×13 pan
Melt butter in a pan over medium heat
Stir flour into butter and whisk for 1 minute over heat, you've got to stir constantly or the butter burns and the rue is bitter.
Add broth and whisk together. Cook over heat until it’s thick and bubbles up
Take off heat and add in the cream cheese. Cover and let the cream cheese melt into it.
Once the cream cheese has melted and been mixed in, add in the sour cream and chilies. If the rue is too hot the sour cream will curdle.
Pour mixture over enchiladas and add remaining cheese to top.
Bake in oven for 20-23 minutes, then broil for 3 minutes longer to brown the cheese.
